Skillet Flatbread with Zaatar

Another explanation for all these dessert recipes of late is that I must simply be in a baking mode. A bit uncharacteristic, admittedly, with the spring sun pouring down its full warmth such that steamed asparagus or new peas are the logical accompaniment, but when I'm suddenly drawn to the intricacies of rising flour and smooth batters I've learned not to question the impulse. This time, though, I was enchanted by a savory flatbread I spotted on Johanna's gorgeous blog, Green Gourmet Giraffe (where I seem to bookmark every recipe Johanna posts because they are so tantalizing!) Toasted in a skillet and sprinkled with smoked paprika and crunchy cornmeal, this particular flatbread seemed the perfect fusion between the skillet cornbreads of my southern heritage and the pita breads of of my Israeli roots.

I had further inspiration for adapting this recipe during this particular moment, for two of Zach's friends, Hampton and Donald (the chef of Black Bean Panini fame :-) are visiting with us for a week, and Hampton happened to mention yesterday in a casual way how much he enjoys the zaatar spice blend he finds at the Halal groceries he frequents in New Orleans. I don't believe he was quite anticipating the enthusiastic magnitude of my response, nor my immediate reaction, which was to start rummaging in cupboards for ingredients and the large iron skillet, but no one seemed to mind the end result...

Skillet Flatbread with Zaatar

*Adapted from the gorgeous recipe on Johanna's Green Gourmet Giraffe

1 cup whole wheat flour
1/2 cup all-purpose flour
1 tsp sea salt
1 tsp smoked paprika
2 tsp zaatar (or oregano)
2 T cornmeal
2 cups water
2 T olive oil oil, divided

~ Stir together the whole wheat flour, all-purpose flour, salt, smoked paprika, zaatar, and cornmeal.
~ Stir in the water to make a thin batter.
~ Heat 1 T of the olive oil in a large skillet set on medium-high. Pour in half of the batter, and cook until golden brown on each side, flipping once. Repeat with the remaining 1 T of olive oil and the remaining half of the batter. Serve warm, with hummus for dipping!